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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, July 3, 2013

Lemon Cream Bars

What do YOU do on a day that is non-stop raining? I do some Kitchen Therapy. And the KT I did today is light and bright and full of flavor. And easy to make! I have another Lemon Bar recipe on here.....but I honestly like this one better.

LEMON CREAM BARS
Makes 16 servings
1 Serving = 3 PointsPlus™



20 Reduced fat Nilla Wafers, finely crushed (@ 3/4 cup)
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup light butter, cold
1 (8 oz.) package Neufchatel cream cheese
1 cup Splenda granulated
1/2 cup fat-free egg substitute
2 TBSP all-purpose flour
Zest of 2 lemons
1/4 cup fresh lemon juice
1/4 tsp baking powder
2 tsp powdered sugar – OPTIONAL

 
Preheat oven to 350ยบ. Line an 8-inch square baking pan with foil. Set aside.

In a medium bowl, combine the Nilla Wafers, 1/2 cup flour and brown sugar. Cut in the light butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Press onto the bottom of the prepared pan and bake for 15 minutes.


In another medium bowl, beat the cream cheese and splenda with a mixer until creamy. Add the egg substitute and 2 TBSP flour; mix well. Blend in the lemon zest, juice and baking powder. Pour over crust.





Bake 25 – 28 minutes or until the center is set.


Cool completely on a cooling rack and then refrigerate for 2 hours. OPTIONAL: sprinkle with powdered sugar before serving (I didn't do this).


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Jan

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